Many cuisines have a version of a breaded fried cutlet; the Japanese take, called katsu, is pretty terrific. It’s considered an east-meets-west Japanese comfort food, usually made with pork (tonkatsu), sometimes chicken, that has been pounded thin, dredged in four, then beaten egg, then finally panko breadcrumbs before being fried. Because it's so easy to make at home—and comes together so quickly—I've found it makes a great weeknight dish, served with white rice and shredded cabbage. It's also super easy to mix up: Try serving it as a sandwich, using different types of protein, or mixing different seasonings into the bread crumbs or dredging liquid. For a lovely tangy version, skip the beaten eggs and use a ranch dressing for the liquid part of the dredging process. Mix together 2 tablespoons Hidden Valley Ranch Seasoning Mix with 1/2 cup whole milk and 1/2 cup mayonnaise in a shallow bowl. Dip the cutlets into that dressing in between the flour and the panko steps.
- 1/4 cup ketchup
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 3 tablespoons worcestershire sauce
- 1 1/2 cups panko bread crumbs
- 3 large eggs beaten
- lemon wedges for serving
- kosher salt and freshly ground pepper to taste
- 8 (4 ounce) boneless pork cutlets or chicken cutlets
- vegetable peanut, or canola oil for pan frying
- 1 tablespoon mirin (rice wine optional)
- 1 teaspoon dijon
- Carbohydrate 65.3981092016891 g
- Cholesterol 317.25 mg
- Fat 10.2621339106091 g
- Fiber 5.01084326693882 g
- Protein 20.2057192727023 g
- Saturated Fat 2.8993824356028 g
- Serving Size 1 1 Serving (269g)
- Sodium 2035.2253944693 mg
- Sugar 60.3872659347502 g
- Trans Fat 1.8817745467793 g
- Calories 426 calories
Step-by-step
- Place the pork or chicken cutlets, one at a time, into a heavy-duty zipper top bag and use a rolling pin or meat mallet to gently pound them into cutlets 1/4-inch thick. Season with salt and pepper.
- Place the flour, eggs, and panko in three separate shallow bowls. Dredge each cutlet one at a time in the flour, the eggs, then the panko. Set on a wire rack as each is coated.
- Heat 1/4-inch of oil in a large skillet over medium-high heat. Place two or three cutlets into the pan, making sure there is space between each of them so they can brown well. Cook for about 3 minutes on each side, until the outer coating is nicely browned and the meat is cooked through. Transfer to a paper towel-lined plate as they finish. Repeat with the remaining cutlets, adding more oil and allowing it to become hot between batches. You can use 2 skillets if you want the cooking process to go more quickly.
- Make the sauce: Add all ingredients to a small bowl and mix to combine.
- Slice the katsu into thin strips and serve over rice with the cabbage or lettuce, lemon wedges, and Tonkatsu sauce.
My Weeknight Katsu Adventure: A Simple Japanese Delight
As a busy working mom, finding time to cook delicious and satisfying meals can sometimes feel like a Herculean task. But then there are those culinary gems that effortlessly bridge the gap between convenience and culinary excellence, and Katsu-style fried cutlets are definitely one of them. This Japanese comfort food classic has quickly become a staple in my weeknight rotation, offering a delightful balance of flavor and ease of preparation that perfectly suits my lifestyle.
The beauty of Katsu lies in its simplicity and adaptability. The basic recipe involves thinly pounded pork or chicken cutlets, breaded with a classic flour-egg-panko coating, and then pan-fried to golden perfection. The result is a crispy, succulent cutlet that is incredibly satisfying on its own. However, the real fun begins when you start experimenting with variations. I've found that adding a touch of spice to the panko breadcrumbs, or using different types of protein like turkey or even tofu, opens up a whole world of flavor possibilities. Serving it as a sandwich, a part of a larger meal with rice or noodles, or with a variety of dipping sauces such as a tangy ranch dressing adds another layer of versatility.
One of my favorite variations involves using a simple yet flavorful Tonkatsu sauce. The combination of ketchup, soy sauce, Worcestershire sauce, sugar and mirin creates a rich and savory sauce that perfectly complements the crispy cutlet. It's incredibly simple to whip up, and it elevates the entire dish to a whole new level. I usually make a big batch on the weekend and store it in the fridge for quick weeknight meals. This way, even on my busiest evenings, I can still enjoy a restaurant-quality meal without spending hours in the kitchen.
The process itself is surprisingly straightforward. The pounding of the cutlets ensures even cooking and a tender texture, while the breading provides a delightful crunch. Pan-frying in a little oil brings out the crispy exterior and juicy interior of the meat. Once everything is prepared, the cooking process is relatively quick, making this recipe ideal for those evenings when you want a delicious meal without the long cooking time commitment. And, best of all, this is a recipe that can be easily adapted to fit your preferences. Whether you're a meat-lover or a vegetarian, there's a Katsu variation out there for you.
The ease and versatility of this recipe truly make it a game-changer for busy weeknights. It’s a recipe that I’ve been able to adapt over the years, refining it to my personal tastes and family’s preferences. Whether served with rice and shredded cabbage, as a sandwich filling, or even incorporated into other dishes, Katsu cutlets remain a delicious and satisfying choice that always leaves me feeling well-fed and content. So give it a try! You might just find your new favorite weeknight meal.
